Casseroles

Annika’s Very Best Chicken Pot Pie

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Avg. rating 4 from 7 votes.

Recipe Information

# of Servings: 6

Recipe Created By: Amy Hugon

Ingredients

Biscuit Ingredients

1/2 cup margarine, or shortening

1 cup barley flour

1/3 cup rice flour

1/3 cup potato or cornstarch

1/3 cup tapioca starch

1 Tbsp baking powder

1 tsp salt

1 tsp xanthan gum

3/4 cup dairy-free milk alternative (we use DariFree™)

White Sauce Ingredients

4 Tbsp margarine or oil

1/2 cup gluten-free flour blend

2 cups dairy-free milk alternative (we use DariFree™)

1 tsp garlic powder

1 tsp onion powder

Casserole Ingredients:

2-3 cups cooked chicken, cubed

1 16 oz pkg frozen veggies of your choice (we use broccoli, cauliflower, carrot mix)

1 small can sliced mushrooms, drained

Directions

Prepare biscuits:

Stir together dry biscuit ingredients. Cut in margarine or shortening. (I think margarine tastes better, but shortening will work if no margarine available.) Stir in milk alternative. Stir together. This will pull together into a sticky ball. Toss in one handful of gluten-free flour blend, pat into a ball, and roll out into a shape that will cover your 2.5 quart casserole dish.

Prepare white sauce:

Melt margarine. Stir in flour. This will quickly turn very thick (this is a roux, pronounced roo). Pour in the milk alternative, and spices, and stir. This will thicken. If it seems to need more thickener, toss in a bit more gluten-free flour mix until it’s thick.

Prepare casserole:

Cook frozen veggies according to package directions. Drain.

In 2.5 quart casserole dish, place chicken, cooked veggies, and mushrooms. Stir around.

Scoop white sauce over all.

Place biscuit crust gently on top, matching edges to edges of casserole. This can be as fancy – or as rough – as you are motivated to make it. Mine is decidedly un-fancy, but if you like shaping leaves and fluting edges, go for it.

Bake at 350 °F for about an hour, until topping is nicely browned and sounds *done* when tapped.

Notes

Margarine or shortening will work in the biscuits, but I prefer margarine. This recipe *can* be dairy and soy free if you use Mother’s Margarine Passover version.

We like this version better than Annika’s Chicken Pot Pie recipe with tater tots … as her ingredient options increase, her tastes change.

Copyright © 2008 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.